International Recipe : Sour Cream and Herb Muffins

15 servings

Ingredients:

• 250g unbleached all-purpose flour
  
• 2 tsp baking powder
  
• ½ tsp baking soda
  
• 1 tbsp sugar
  
• 1 ¼ tsp salt

• 250ml buttermilk
  
• 2 large eggs
  
• 60ml sour cream
  
• 2 tbsp olive oil

• 20g chives or spring onion, chopped
  
• 2 tbsp chopped fresh basil
  
• 1 tbsp chopped fresh dill
  
• 2 tsp chopped fresh marjoram
  
• ½ tsp grated lemon peel

• 85g butter, melted

Directions:

1. Position rack in centre of oven and preheat to 180 degrees C.
2. Butter 12 standard-size (1/3-cup volume) muffin cups or line cups with muffin papers.
3. Combine the first five ingredients in a large bowl to blend well.
4. Whisk buttermilk, eggs, sour cream and oil in a medium bowl to blend well; whisk in herbs and lemon peel.
5. Fold the buttermilk mixture into the flour mixture until just moistened. Divide batter among prepared cups and bake for 20 minutes.
6. Brush tops with butter and return to the oven to bake until golden on top and a tester inserted into the centre comes out clean, about 15 minutes longer.
7. Turn muffins out onto wire rack to cook. Serve warm or at room temperature.